I love potatoes—especially fingerling potatoes. Their small size, thin skin, and
creamy texture make them perfect for pan roasting. Start cooking them on the
stovetop, then pop them in the oven to finish roasting until the flesh is
wonderfully tender and the skins are golden brown.
These little spuds are great with just salt and pepper, but
for a little extra flavor and mmmm-factor, I tossed them with a bit of butter
spiked with savory fried sage. Frying fresh sage leaves takes all of 5
seconds, and they crisp up while cooling. Crumble them and mash them with
softened butter, and your potatoes (and guests) will be extra happy.
Serves 4 (easily doubled)
Ingredients
- 10 oz small fingerling potatoes (about 2 inches long) halved
lengthwise
- olive oil for drizzling and brushing, plus 2 tbsp
- sea salt
- freshly ground black pepper
- 5 medium-small sage leaves
- 1-1/2 tbsp unsalted butter, softened at room temperature
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| Fingerling Potatoes |
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| Sage Leaves |
Preparation
- Preheat the oven to 400° F.
- Place the potatoes in a bowl and drizzle generously with
olive oil. Season with salt and pepper and toss to coat.
- Heat a cast-iron skillet over medium-high heat. Brush with
olive oil and pour the potatoes into the skillet. Sear, stirring frequently, 8
minutes.
- Transfer the skillet to the oven and roast until the
potatoes are tender and golden brown, 14-15 minutes, stirring 2-3 times.
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| Ready to Cook |
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| Beginning to Cook |
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| Ready to Roast |
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| Roasted Potatoes |
- Meanwhile, heat 2 tablespoons of
oil in a small skillet or saucepan until very hot but not smoking. Fry the sage
leaves, stirring, 5 seconds. Transfer with a slotted spoon to a layer of paper
towels (leaves will crisp as they cool). Season with salt and let cool
completely.
- Place the softened butter in a bowl and cut into small
chunks. Finely crumble the sage leaves and sprinkle over the butter. Use a fork
to mash the butter and sage together, combining well.
- Remove the potatoes from the oven and dollop with teaspoons
of sage butter.
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| Beginning to Fry |
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| Fried Sage |
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| Crumble Sage over Butter |
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| Fried-Sage Butter |
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| Dollop with Butter |
Stir gently and serve hot.
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| Pan-Roasted Fingerling Potatoes with Fried-Sage Butter |
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